1 can CREAM corn
1 small can diced green chiles
1 lb. hamburger meat
1 cup shredded cheddar cheese
Preheat oven to 350 degrees.
Brown the hamburger meat and drain off the fat. In a large bowl, prepare the cornbread mix according to the box, then add the whole can of cream corn, the can of chiles, and the hamburger meat. Mix it all up, and pour into an 8X8 pan. Sprinkle the cheese on top, and bake for 30 minutes or so - until a toothpick inserted in the center comes out clean.
Serve with salsa and sour cream, or just eat it plain. Yum!
*Note: This recipe freezes really well.
1 lb sausage (I use Jimmy Dean HOT)
1lb fresh sliced mushrooms
1/2 slivered almonds
1 med onion, chopped
Prepare the rice according to the directions on the box. Brown the sausage; just before it's done, add the onion and mushroom and cook til the onion is soft. Mix everything together in a casserole dish, cover it with foil, and stick it in the oven at 350 for about half an hour.
1/2 cup chopped onion
1 clove garlic
4 cans chicken broth
2 1/4 cups Bisquick
2/3 cup milk
1/2 cup celery (optional, I don't use it)
salt and pepper to taste
Boil the chicken in the broth (or boil it in water and add 4-5 chicken buillion cubes) until it's very tender. Skim the fat off the top of the liquid and add the onion and garlic and let simmer while you skin/bone the chicken. Add the chicken back to the stock. Mix together the Bisquick and milk - it should be sticky and doughy - and drop by teaspoonfuls into the stock. The dumplins will rise to the top as they cook - stir it frequently to help thicken the liquid. If it's too thin, mix a teaspoon or so of flour or cornstarch in with a quarter cup of cold water, and then add it in.
*Note: This recipe can be made in larger batches and frozen, but for reasons I can't figure out, the dumplins usually kinda dissolve upon thawing and reheating. It still tastes as good, though.
1 (6 oz.) pkg. cream cheese
1/4 onion, chopped
1 lb. hamburger
1 tsp. salt & sugar
1/2 c. garlic
2 (8 oz.) cans tomato sauce
1 pkg. narrow noodles
1 c. cheese, grated
Mix sour cream, cream cheese and onions. Let stand 1 hour. Brown hamburger, salt and sugar; add garlic, tomato sauce and cook 20 minutes. Grease 2-quart casserole and arrange in layers as follows: 1/2 of noodles, cream and hamburger mixture. Repeat in layers. Top with cheese. Bake at 350 degrees for 35 minutes.
1 cup chopped red bell pepper
1/4 cup flour
1 clove garlic, chopped
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 cups heavy cream
2-3 cups shredded cheddar cheese
2 T olive oil
Parmesan cheese toppers (instructions below)
Diced tomato and sour cream for topping
In a large pot, heat the olive oil, and add the onion. Cook long enough to soften, but don't let them brown, then add the red bell pepper and garlic. Sprinkle in the flour a bit at a time and stir well. Add in the chicken broth, milk, and heavy cream and bring to a gentle boil. Lower heat, cover, and simmer gently for 20-25 minutes. Turn off the heat and let cool for a few minutes, then stir in the cheddar cheese.
Put teaspoon-sized heaps of parmesan on a cookie sheet and bake at 325 until the edges are browned. They should solidify somewhat, and can be placed on top of the soup, along with sour cream and chopped tomato (optional).
We served this soup with grilled ham and provolone sandwiches on sourdough bread.. Mmmmm!
12 shrimp, fresh or frozen, thawed
1 small bunch crab claws
1 cup Ritz cracker crumbs
1 pound large mushrooms
10 cloves garlic, chopped
1/4 cup green pepper, chopped
4 green onions, chopped
1 cup water
1/4 pound melted butter
1 cup Monterey Jack cheese
Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper, salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a saute pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to saute for 2 to 3 minutes. Add chopped mushroom stems and saute until cooked. Saute over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well. Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted.
1/3 cup sugar
3 T flour
1/8 tsp salt
2 egg whites
1/2 tsp almond or vanilla extract
Preheat oven to 325.
Combine dry ingredients in a bowl, then stir in egg whites and almond/vanilla extract. Drop by teaspoonfuls onto a greased cookie sheet. Bake 20-25 minutes or until the edges of the cookies are slightly brown. Remove from cookie sheet immediately.
Makes 18 cookies.
3 oz. white baking bar, chopped
1 - 7 oz. jar marshmallow cream
3/4 cup whipping cream (or half-and-half)
1/4 cup finely chopped almonds, toasted
3 T amaretto (optional)
Pound cake cubes or cut-up fruit
Combine chocolate, white baking bar, marshmallow cream, whipping cream, and almonds in a crock pot and cook on low for two to two and a half hours, stirring occasionally. When it's heated throughout and smooth, add the amaretto and serve immediately.
1 oz. sq. unsweetened chocolate
1/4 cup white sugar
1 tsp vanilla
1 egg, beaten
2 cups graham cracker crumbs
1 cup coconut
1/2 cup nuts, chopped
1/4 cup butter
1 tbsp milk or cream
2 cup sifted powdered sugar
1 tsp vanilla
1-1/2 sq unsweetened chocolate
Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend white sugar, 1 teaspoon vanilla, egg, graham cracker crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
Press in ungreased 8 x 12 inch baking dish. Refrigerate.
Mix 1/4 cup butter, milk, powdered sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
Melt 1-1/2 squares chocolate and spread evenly over chilled filling. Chill again.
Cut into tiny squares before completely firm. Makes 3 to 4 dozen pieces.
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.
3 cups sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
3 cups fresh or frozen blueberries*
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups fresh or frozen blueberries
In a large mixing bowl, cream butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.
Spoon into two greased and waxed paper-lined 9-in. x 5-in. x 3-in. loaf pans. Bake at 350? for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners sugar.
In a saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with the pound cake. Yield: 2 loaf cakes.
Note: If using frozen blueberries, do not thaw before adding to the batter.